1
Mohamed SKIBA Mohamed SKIBA
Skiba Mohamed, Lahiani Malika, Bounoure Frederic, Dechelotte Pierre: Association of oleaginous substance with a mixture of at least two cyclodextrins. In Cyclo, December 24, 2008: EP2003990-A2

La présente invention concerne un mélange de complexes d'inclusion comprenant ou consistant en (1) au moins deux cyclodextrines différentes choisies parmi l'alpha-, la béta- et la gamma- cyclodextrine et/ou leurs dérivés, notamment leurs dérivés modifiés sur les groupements hydroxyles primaires et/o ...


2
Mohamed SKIBA Mohamed SKIBA
Skiba Mohamed, Bounoure Frederic, Lahiani Skiba Malika, Dechelotte Pierre: Cyclodextrin inclusion complexes of amino acids useful in pharmaceutical, veterinary, nutraceutical, food or cosmetic compositions. Aliscience Soc Par Actions Sim, In Cyclo, August 8, 2008: FR2912061-A1

Cyclodextrin inclusion complexes of amino acids are new. An independent claim is also included for a composition comprising a complex as above. - ACTIVITY : None given. - MECHANISM OF ACTION : None given.


3
Mohamed SKIBA Mohamed SKIBA
Skiba Mohamed, Lahiani Malika, Bounoure Frédéric, Dechelotte Pierre: (Fr) Association de substance oleagineuse avec un melange dau moins deux cyclodextrines, (En) Association of oleaginous substance with a mixture of at least two cyclodextrins. In Cyclo, Skiba Mohamed, Lahiani Malika, Bounoure Frédéric, Dechelotte Pierre, BREESE DERAMBURE MAJEROWICZ, September 27, 2007: WO/2007/107679

(EN) The invention concerns a mixture of inclusion complexes comprising or consisting of (1) at least two different cyclodextrins selected among alpha-, beta- and gamma cyclodextrin and/or derivatives thereof, in particular derivatives thereof modified by primary and/or secondary hydroxyl groups, an ...


4
Charles Sperry
Joseph E Owensby, Vincent A Piucci, Charles R Sperry, Dennis F McNamara, Stephen D Smith, Suzanne M Scott: Cooking apparatus and method of cooking. Cryovac, Nields Lemack & Frame, February 12, 2013: US08372459 (1 worldwide citation)

An apparatus and method for cooking food, such as meat, protein, vegetable, or soup is disclosed. In one embodiment, the food items are supplied in a flexible polymer package that can withstand the temperature needed to cook the item. The cooking apparatus has two cooking surfaces in the form of hea ...


5
Charles Sperry
Joseph E Owensby, Charles R Sperry, Dennis F McNamara, Stephen D Smith, Suzanne M Scott, Vincent A Piucci: Cooking apparatus and method of cooking. Cryovac, June 14, 2012: US20120148713-A1

An apparatus and method for cooking food, such as meat, protein, vegetable, or soup is disclosed. In one embodiment, the food items are supplied in a flexible polymer package that can withstand the temperature needed to cook the item. The cooking apparatus has two cooking surfaces in the form of hea ...


6
Tom Mitchell
Tom Mitchell, Randy Schmelzel, Charles Wn Carvette III: Bakery Enzyme Composition and Method of Making. Allied Blending & Ingredients, Barnes & Thornburg, December 9, 2010: US20100310720-A1

A bakery enzyme composition and method of making the same. The bakery enzyme composition includes an enzyme preparation comprising an enzyme, preferably a lipolytic enzyme. The composition further comprises a carrier component, preferably selected from bakery starches and flours, and mixtures thereo ...


7
Gordon A Elger, Stewart T Leslie, Sandra T A Malkowska, Ronald B Miller, Philip J Neale: Controlled release pharmaceutical composition. Euroceltique, Steinberg & Raskin, May 9, 1989: US04828836 (195 worldwide citation)

A solid, controlled release, pharmaceutical composition comprising an active ingredient incorporated in a controlled release matrix comprising a water soluble polydextrose.


8
Donald P Smith: Heat treatment of food products. Gerald G Crutsinger, Larry B Dwight, May 15, 1979: US04154861 (165 worldwide citation)

Jets of heated gaseous fluid are perpendicularly directed against the surface of a food product, moving relative to said jets, such that the jets impinge against discrete points on said surface, before fluid in the jets is diffused, to wipe away the boundary layer of air and moisture from said discr ...


9
Smith Donald P: Cooking apparatus. Moore Howard E, Crutsinger Gerald G, May 20, 1975: US3884213 (147 worldwide citation)

Directed jets of temperature controlled gaseous fluids are applied to irregularly shaped products, such as food portions, to subject discrete areas of the surface to a very high heat transfer rate and to cause these areas to be passed over surfaces of the product at a proper rate to obtain over-all ...


10
Sol Katzen: Preserved nutrients and products. Christen & Sabol, June 8, 1976: US03962416 (134 worldwide citation)

An encapsulating agent and a nutrient are admixed, and then the encapsulating agent is gelatinized or polymerized under high temperature and pressure so as to encapsulate the nutrient. The encapsulation allows the nutrient to be kept in a dry stabilized state for a long period of time without the lo ...



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